Ragù Bolognese Sauce

Makes 5–6 cups

prepPulse pancetta, onion, carrot, and celery in food processor until finely chopped (no large chunks); set aside
2 tbsp / 30 g unsalted butter	Warm butter and oil	Simmer low, lid ajar, 1–2 hr	Serve with Parmesan
2 tbsp / 30 ml olive oil
2 oz / 60 g diced pancetta, onion, carrot, and celery (prepared mixture)	Sauté pancetta & vegetables, 10–15 min
1/2 lb / 250 g ground beef, about 80% lean	Add meats, cook until no pink
1/2 lb / 250 g ground pork
1 cup / 236 ml whole milk	Simmer milk & bay leaf, 20 min
pinch of ground nutmeg
1 dried bay leaf or 2 fresh
1 cup / 236 ml dry white wine	Add wine, paste, stock & tomatoes
1/4 cup / 60–70 g tomato paste
1 cup / 236 ml quality chicken stock
1 (28 oz / 800 g) can whole peeled plum tomatoes in purée, passed through food mill
1 lb homemade pappardelle pasta	Cook pasta, toss with sauce & butter
Salt and black pepper, to taste
Fresh grated Parmesan cheese, to serve

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